Reese's Chewy Chocolate Cookies

2 cups all-purpose flour
3/4 cup Hershy's Cocoa
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 tsp vanilla extract
1 package (10 oz) Reese's Peanut Butter Chips (optional)
Oven set at 350. Stir flour, cocoa, baking soda, and salt. Set aside.
With electric mixer, beat butter and sugar until fluffy. Add eggs and vanilla. Beat well. Slowly add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto ungreased baking sheets.
Bake for 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling).

Cool completely. For ice cream sandwiches, press a small scoop of vanilla ice cream between flat sides of two cookies. Eat as is or wrap them and freeze. 
If you don't have peanut butter chips, like me, crush 1 peanut butter cups into each scoop of ice cream and spread onto cookies and serve.

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